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Chicken & White Bean Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4

This recipe is super easy with the help of Eddie's rotisserie chicken.


1 T. olive oil

2 leeks, white and light green parts only, sliced thin

1 T. chopped fresh sage

2-12 oz. cans low sodium, fat free chicken broth

2 c. water

1-15 oz. can cannellini beans, rinsed

2 lb. Eddie's rotisserie chicken, bones and skin removed, meat shredded

1 c. baby spinach

salt & pepper to taste

To Prepare

Heat oil in a stockpot over medium high heat. Add leeks and saute until soft, about 3 minutes. Stir in fresh sage and saute for 1 minute. Add broth and water, cover and bring to a boil. Add beans and chicken and continue to cook, uncovered for about another 5 minutes until heated through. Adjust seasoning and stir in spinach.


To Serve

Serve hot.

Pair with Allegrini Palazzo Della Torre.

Eddie's Recipe Tip:

Serve in oven proof crocks. Top with biscuit dough and bake in the oven until dough is fully cooked and golden.